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March 24, 2023

The Chestertown Spy

An Educational News Source for Chestertown Maryland

  • Home
  • About
    • The Chestertown Spy
    • Contact Us
    • Advertising & Underwriting
      • Advertising Terms & Conditions
    • Editors & Writers
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    • Chestertown Spy Terms of Service
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Food and Garden Food-Garden Homepage Food and Garden Food-Garden Portal

Mobile Food Pantry addresses Kent Food Insecurity

April 7, 2021 by Spy Desk

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Upwards of 54 million people are facing insecurity during the year-long pandemic according to the Association of American Medical Colleges (AAMC).

Writing in Last October’s AAMC bulletin, Bridget Balch states “Since food insecurity and poor nutrition are associated with several chronic illnesses that put people at higher risk for the more severe complications of COVID-19, the food access crisis threatens to exacerbate the already glaring disparities in health outcomes for vulnerable people, including low-income people, children, older adults, and immigrants living in the United States illegally.”

Kent County is no different, and Mobile Food Pantry Coordinator for the Kent County Local Management Board LaToya Johnson wants everyone to be aware of the help to meet the needs of the underserved in our communities.

“As the Mobile Food Pantry Coordinator, I have been tasked with holding Mobile Pantries 1-2 times a month at local organizations and churches. We have been holding these around Kent County throughout the pandemic; serving at least 80-100 or more families each time,” Johnson says.

The next Mobile Pantry will be held in Betterton at the VFC on Monday, April 12th and one on Wednesday, April 28th in Rock Hall at the Food Pantry.

 

For more information, go here.

Filed Under: Food-Garden Homepage, Food-Garden Portal

Ready to Go: Chestertown Farmers’ Market Opens March 27

March 23, 2021 by Spy Desk

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The Chestertown Farmers’ and Artisan Market is pleased to announce the start of the Full Season Market, March 27th-December 25th 2021. Artisans, along with new and returning Farm vendors, will be set up every Saturday on blocks of 200 and 300 High Street from 8am to Noon. Visit www.chestertownfarmersmarket.org for more information. The Market looks forward to welcoming customers for the 2021 season!

Filed Under: Food-Garden Homepage, Food-Garden Portal

Mid-Shore Food: Checking in with Sprout’s Ryan Groll

March 28, 2020 by Dave Wheelan

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In 2017, the Spy started a unique partnership with Emily and Ryan Groll to not only put a spotlight on their innovative Sprout food service but also the dozens of producers that make up the ingredients of their locally sourced products. Since that time, Sprout has grown into a significant player in the Mid-Shore food scene, with a dozen or so “Sproutlet” self-service kiosks and retail stores in Easton and St. Michaels.

Much has changed for Ryan and Emily in the last few weeks, and we thought it would be a good time to check in with Sprout as they continue to provide the Delmarva with their fresh and unique menu selections, even during the midst of the coronavirus health crisis.

This video is approximately three minutes in length. For more information about Sprout please go here.

Filed Under: Food-Garden Homepage, Food-Garden Portal, Food/Garden Homepage Tagged With: Sprout

Mid-Shore Food: Checking in with Piazza’s Emily Chandler

March 26, 2020 by The Spy

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Almost from the day the Spy started, we’ve been tracking the career of Emily Chandler and her beloved Piazza Italian Market in Easton. It seems like yesterday, but it has been ten years after Emily opened her doors in Talbottown, where she and her concept of a local Italian food store have thrived in provided unique products and prepared meals for many around our five-county area.

But there is nothing like an international crisis to put your business plan to the test, so we decided to call Emily this morning to see how things are going.

This video is approximately two minutes in length. For take out and deliveries go here.

 

Filed Under: Food-Garden Homepage, Food-Garden Portal, Food/Garden Homepage Tagged With: Piazza

Restaurants: Closures, Takeout and Curbside

March 25, 2020 by James Dissette

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Kent County Restaurants; Takeout and Curbside Service

Guernsey Depot; Curbside pickup. Call, text or message them at 410-708-8317. Hours: Open 10 to 5 weekdays, 10-3 weekends

Play it Again Sam’s: NOW CLOSED Call (410) 778-2688

Chester River Wine and Cheese: remains open. Beginning Tuesday,  hours will be 10-4. They are adding an online order page to their website. Guests are welcome to call for pickup. They ask that only ONE person per party enter our store at a time to minimize the number of guests in the store at any time. All tastings are on hold at this time. Our contact information can be found on our website at www.chesterrivergourmet.com

Luisa’s: offers curbside delivery in back. Call 410) 778-5360

Happy Chicken Bakery, Catering and Cafe: offers carryout, outdoor dining, and lunch delivery. 443-988-3955 offering gift certificates, curbside pickup, carry out, and outdoor dining. Hours now adjusted to Monday 10-1, Tues through Friday 10-2. See their website here.

Figgs Ordinary:  Open during regular hours, but for carry-out and phone orders only. Call 410-282-0061

Twinny’s: in Galena, curbside orders, carry out and free local delivery  (410) 648-5784

Evergrain Bakery: Takeout (410) 778-3333

The Kitty Knight House: Curbside takeout and delivery within 10 miles. Call 410-648-5200

Germaine’s Carryout: 443-282-0048

Uncle Charlie’s Bistro: Takeout and will deliver in town. 410-778-3663

Java Rock: Takeout orders only. Call 410-639-9909

Ellen’s: Curbside carryout only.

98 Cannon Riverfront Grille: Open for takeout 0nly, 12-7 pm. Check their menu on Facebook, then: Call 443-282-0055, pick up directly in front, call 443-282-0055 When you arrive and let us know what kind of car you have—Food and beverage will be delivered to your car.

Osprey Point Restaurant; Closed until further notice. The Inn remains open.

Anchor and Plow– 410-639-4000 and Facebook.

Aroma: 443-282-0089 and Facebook

Beverley’s Family Restaurant: – 410-778-1995 and Facebook

Blue Bird Tavern:  410-778-1995

Casa Carmen Wines: 410-778-1995 and Facebook

China House-: 410-778-3939 CLOSED UNTIL FURTHER NOTICE

Crow Vineyard and Winery: 302-3040551 and Facebook

Ford’s Seafood: 410-639-2032 and Facebook

Galena Pizzaria: 410-648-5944 and Facebook

Marzella’s by the Bay: 410-348-5555 and Facebook

Nona Maria’s: 410-556-6171

Fish Whistle at the Granary (Galena): 410-988-3955

Molly’s: 410-348-2430 and Facebook

Procolino’s: 410-778-5900

Smoke, Rattle and Roll: 443-282-0261 and Facebook

Pasta Plus (Rock Hall): 410-639-7916

The Jefas Mexican Grill: 410-648-7182

The Retriever: www.theretrieverbar.com

Chester River Seafood: 410-639-7018

China House: 410-778-3939

Blue Bird Tavern: 410-778-2885

Bad Alfred’s: CLOSED

The Freeze: 410-778-2128

Ellens’s Coffee Shop: 410-810-1992 (fri-Sun only)

JJ’s Deli: 443-282-0091

KFC Taco Bell

 

If this information has changed, please email editor@chestertownspy.org.

Filed Under: Food-Garden Homepage, Food-Garden Portal, Food/Garden Homepage Tagged With: delivery, Food Service, take out

Spy Gardening: Let’s Talk Dirt by Meredith Watters

March 22, 2020 by Spy Agent 9 -- 00 Section

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Well, actually, dirt (nutrients), water, and sunlight, which are the three main ingredients to a happy plant.

With many of us working or on self-quarantine at home, this is a perfect opportunity to spend some time outdoors and help to ensure that with just a little effort, you will have a beautiful garden.

Nutrients

Start by knowing your soil’s nutrient levels. We usually take a sample of a garden’s soil to the Maryland Agricultural Extension Office on Mary’s Court in Easton ($10/soil sample). However, since their offices are closed, they recommend sending it directly to the Agro Lab—(302) 566-6094. The results will be emailed to you approximately ten days later.  Once you have it, call the MD Extension Agent (410-822-1244), and they will suggest ways to amend the soil.

Here is an informative 3-minute video from the Univ. of Illinois on how to take a sample.

One thing you know already, or you’ll  discover if you test your soil is that the Eastern Shore area is generally subjected to poorly drained clay soil. Fortunately, there are simple ways to improve it.

*  Compost your yard waste and kitchen scraps. A compost bin is easy to start and provides natural soil conditioners that improve soil structure.

* Don’t rake/remove your lawn’s autumn leaves. By mowing them into small pieces, they will easily disintegrate over the course of the winter.

* Use commercially available compost material, such as

Leafgro is a very light organic source of humus (composted leaves and grass clippings) produced by the Maryland Environmental Service. I use it extensively in my landscape business when planting trees, adding new plants to gardens, starting a new lawn, or new flower or shrub beds.

For planting: Dig the plant’s hole twice the size and only as deep as the root ball or flower pot. Mix equal parts of Leafgro with the existing soil. Place 2” of this mix in the bottom of the hole, place the plant, so it is 2” above ground. Add the mix around the plant, lightly tamp, and water thoroughly.

For new lawns: Spread at least 2” evenly and mix or rototill to a depth of 4-6,” rake smooth, add seed or sod.

For new flower or shrub beds: Use about eight bags per 100 square feet of the garden. Mix to a depth of 4-6.”

In Talbot County, eight garden stores sell Leafgro in either bags or bulk: Bridges Land Management (bags and bulk) (410) 820-4784, Bryan & Sons 410 819-3001, Dobson Lawn & Garden, Inc. (bulk only) (410) 745-6935, Garden Treasures (bags) (410) 822-1604, George’s Green Thumb (bulk) (410) 822-9255, Robin’s Nest (bags) (410) 822-8700, The Village Shoppe (bags) (410) 745-9300, and Yard Works Plus (bulk) (410) 820-6414.

Water

One inch of rainwater a week is ideal, but you can’t rely on the weather. I give my clients two items to ensure the health of their plants and vegetables and recommend that you use these as well:

* A simple rain gauge, (around $10.00) to ensure your plants are getting 1” of rainwater weekly

* A soil moisture probe, (around $10.00) inserted 6” into the plant’s roots to see if they are dry or wet

Water the soil around the base of the plant, not the plant leaves, in the early morning, If the soil is particularly dry, re-water immediately.  But be careful not to overwater if you have clay soil since it retains moisture and drains poorly. Use your moisture probe to check to measure.  For my house, I have very sandy soil, so the water washes right through.  Chances are the nutrients will also wash right through, so I add additional fertilizer during the growing season.

Sunlight

How much sunlight is enough?  Vegetables need 6-8 hours of full, direct, hot sun.  Take note of your garden’s sun exposure. Is it in full sun? Partial shade (brief, direct morning or afternoon sun) or dappled sun from mature trees? or Full shade?  Read the new plant’s label to determine which plants will go where.

‘Right plant, right place’ is the mantra of an educated homeowner and landscape designer.  Next month I hope to help you with this concept for your house foundation plantings.  Leave a comment below if you have any questions about your soil, plants, watering, etc. or email me directly at meredithwatters@gmail.com.

 

Meredith Watters, Watterscape Designs, received her Masters in Landscape Architecture in 1985. In her consulting and design of residential landscapes, she maintains a strong focus on ecologically sensitive and creative outdoor solutions.

Don’t miss the latest! You can subscribe to The Talbot Spy‘s free Daily Intelligence Report here

Filed Under: Food-Garden Portal Tagged With: Gardening, gardens, springtime, The Talbot Spy

COVID-19: Local Take Out and Delivery Resources

March 16, 2020 by James Dissette

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Responding to the accelerated exposure of COVID-19 to Marylanders, local Chestertown restaurants, markets, and other town businesses are stepping up to help promote social distancing and self-quarantining by adding curb-side delivery.

This will be updated as new information is provided. If you have not provided information from your establishment, please send to editor@chestertownspy.org

Our preliminary query found additional services with these local eateries, markets, and other businesses.

Guernsey Depot is adding curbside pickup. Call, text or message them at 410-708-8317. Hours: Open 10 to 5 weekdays, 10-3 weekends

Play it Again Sam’s will offer order pick-ups in back parking lot. Call (410) 778-2688

Chester River Wine and Cheese remains open. Beginning Tuesday,  hours will be 10-4. They are adding an online order page to their website. Guests are welcome to call for pickup. They ask that only ONE person per party enter our store at a time to minimize the number of guests in the store at any time. All tastings are on hold at this time. Our contact information can be found on our website at www.chesterrivergourmet.com

Louisa’s offers curbside delivery in back. Call 410) 778-5360

Happy Chicken Bakery, Catering and Cafe offers carry-out, outdoor dining, and lunch delivery. 443-988-3955 offering gift certificates, curbside pickup, carry out, and outdoor dining. Hours now adjusted to Monday 10-1, Tues through Friday 10-2

Figgs Ordinary:  Open during regular hours, but for carry-out and phone orders only. Call 410-282-0061

John Price JBK Hardware customers can shop on acehardware.com if they would be more comfortable not coming into contact with others. Once they are notified the order is ready, they can call the store at 410-778-9600, from the parking lot and one of our associates can bring the order out to them in the parking lot. 

Acme in Chestertown offers InstaCart. Sign up here Www.instacart.com

Twinny’s in Galena is doing curbside orders as well. : (410) 648-5784

Bookplate: Delivery, pick up, mail orders and online ordering. (410) 778-4167

Evergrain Bakery: Business as usual and take-out. Call for updates:  (410) 778-3333

The Kitty Knight is offering curbside take-out and delivery within 10 miles. Call 410-648-5200

Germaine’s Carryout: 443-282-0048

Uncle Charlie’s: Offers take out and will deliver in town starting Tuesday, March 16.

Aroma: Take-out. Call 443-282-0031

98 Cannon Riverfront Grille: Open for take-out Only, 12-7 pm. Check their menu on Facebook, then:  Call 443-282-0055, pick up directly in front, call 443-282-0055 When you arrive and let us know what kind of car you have—Food and beverage will be delivered to your car.

Ellen’s will offer their traditional St. Patrick’s Day meal, curbside carry-out only, starting at 10am Tuesday.

ROCK HAll

Java Rock is open and will do take out orders only. Call 410-639-9909

Filed Under: Food-Garden Homepage, Food-Garden Portal, Food/Garden Homepage Tagged With: take out

Second Annual St. Michaels ChocolateFest

February 24, 2020 by Jennifer Martella

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Several years ago, my sisters and I attended the annual EuroChocolate Festival in Perugia, Umbria, as part of my siblings’ trip to Italy. Held annually for the past 27 years, the Festival has become the largest chocolate festival in Europe and attracts nearly one million tourists and Italians each year. It lasts for nine days and is located in seven of Perugia’s most charming squares and streets that become a sea of chocoholics.

Talbot County’s answer to Eurochocolate is the second annual St. Michaels ChocolateFest to be held Saturday, March 7 and Sunday, March 8, rain or shine. Chocolate aficionados will enjoy a leisurely stroll through the Town of St. Michaels and the opportunity to indulge their cravings by sampling an assortment of chocolate concoctions, candies, artisan chocolates, and desserts, along with wine and chocolate pairings, beer, and spirits. Restaurant chefs will be creating delectable special menu items to showcase chocolate inspired dishes and desserts. Inns and Bed and Breakfasts will feature chocolate-inspired get-away packages. Several St. Michaels shops will be offering special chocolate inspired events.

The Main Event is the ChocolateFest Chocolate Crawl on Saturday, March 7. Tasting tickets can be purchased (in quantities of 10—one tasting per ticket) and redeemed at any of the participating Tasting Venues 11:00 am to 4:00 pm. All tickets must be purchased by Wednesday, March 4th. Sales will be limited and pre-purchased tickets can be picked up Saturday, March 7th starting at 10:00 am at the ChocolateFest tent, located in the parking lot at the corner of Railroad Ave at 100 S. Talbot St.

SATURDAY, MARCH 7 SPECIAL EVENTS

Simpatico, Italy’s Finest, at 106 Railroad Ave, will offer Italian Wine, Spirits, Liqueurs, Chocolate, and Cheese tastings from 11 am – 5 pm. Up to 35 wines, spirits, and liqueurs will be paired with specific Italian chocolates and/or cheeses under a heated tent next to Simpatico. Tickets can be purchased here.  Note that Simpatico is also a Tasting Venue for the Chocolate Crawl, but only a chocolate tasting will be provided as part of those tickets.

TriCycle and Run will sponsor a Hot Chocolate 5k Run/Walk. Check-in at TriCycle and Run, located at 929 S. Talbot Street, and prepare for all the festivities with a 5k (3.1 miles) run/walk before heading into town. The course includes the popular St. Michaels Nature Trail, with a few minor road crossings. Packet pickup and registration begins at 8:00 am, with the run/walk starting promptly at 9:00 am.  Parking is available at the St Michaels Elementary School parking lot (100 Seymour Avenue, St Michaels, MD). Awards will be given out for Overall Winners, as well as age groups. Register here.

Skipjack’s St. Michaels at 111 S. Talbot Street, will host a Golden Ticket Scavenger Hunt with Golden Tickets hidden throughout Skipjack’s St. Michaels store. Each Golden Ticket can be redeemed for a free item and must be used that Saturday.  More info on their Facebook page.

The Galley at 305 S. Talbot St. will host their annual Chocolate Pie Eating Contest featuring delicious pie and fun prizes! Enter the contest here.

The Inn at Perry Cabin 308 Watkins Ln, will offer a special chocolate Spa treatment, call for appointment 410-745-2200.

The St. Michaels Community Center Heart Mart at 103 Railroad Ave will sponsor local crafters and bakers who will be offering ChocolateFest themed items for sale from 10:00 am to 3:00 pm at the Community Center. Facebook event here.

Restaurants throughout town will feature special chocolate offerings

SUNDAY, MARCH 8th SPECIAL EVENTS

Simpatico, Italy’s Finest Wine-Chocolate-Liqueurs-Spirits-Cheese Tasting Venue 11 am to 5 pm. S

Simpatico will also host a Chocolate Dessert Competition from Noon to 4 pm featuring up to 10 desserts from local professional and home bakers. For $5, paid at the tasting table, attendees can taste and vote for their choice of five of the delectable offerings.  The dessert competition proceeds, after expenses, will be donated to local charities. The winning dessert maker will receive a gift basket from the St. Michaels Business Association. To enter a dessert, send an email to simpatico1@verizon.net or call 410-745-0345.

The Inn at Perry Cabin 308 Watkins Ln, will offer a special chocolate Spa treatment, call for appointment 410-745-2200.

Restaurants throughout town will feature special chocolate offerings.

 

Don’t miss the latest! You can subscribe to The Talbot Spy‘s free Daily Intelligence Report here.

Filed Under: Food-Garden Homepage, Food-Garden Portal, Food/Garden Homepage Tagged With: Chocolate Festival, local news, St. Michaels, The Talbot Spy

The Federal Brewing Company

October 28, 2019 by Val Cavalheri

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It’s not something she talks about, but it’s never far from her mind. It was 2016, she says when it all changed. “When you’re given a second chance, everything has to change, and you get a new perspective on it all.”

Until then, Gayle Galbraith thought she knew what she wanted: she had decided to invest in the town of Federalsburg, a place that had the potential for a significant upswing. “I got to know the town a little, and I thought the thing that typically turns towns around is craft brewing. And so initially my desire was to put a combination craft brewery with a little coffee shop kind of thing.” In 2013 she purchased a historic 100-year-old, 3-story former bank building, naming it The Federal Brewing Company.

But this would not be just any type of brewery, she though. With a background as a certified health coach, Galbraith was envisioning an ancient herbal kind of beer, more health-focused than the drink-to-get-drunk IPA variety. That was the plan. Until Galbraith had her first taste of kombucha. This slightly sour, lightly effervescent, fermented tea had been used as a health tonic in Asia and Eastern Europe due to its nutrient and probiotic qualities. It was first popularized on the West Coast and was beginning to gain popularity locally. Loving the taste and the benefits, she started brewing kombucha at home, just for the family.

At around this time, Galbraith had been consulting with Easton’s SCORE group (volunteers who provide free and expert business mentoring). During one meeting, she brought in some of her kombucha to thank them. Their response was unexpected: “The two gentlemen looked at each other and looked at me and said, ‘why are you not brewing this? This is what you should be doing’ It never really occurred to me that maybe there was a market for kombucha in our area.”

That was a turning point for Galbraith and her partner Stan Nowak who, encouraged by the response, agreed to change their focus to brewing kombucha instead. “It was a tough decision for me,” said Galbraith, “because I knew that it went against what people were expecting. I didn’t want to disappoint everyone, and yet, I didn’t want to put myself in a business that I did not enjoy.”

Once the decision was made, they began to study from brewmasters, attending various conventions, and testing and re-testing their product. Nowak, a Marine Corps veteran with a background in construction and engineering, also began to plan the conversion of the bank into a small brewery.

That was the plan. Until a day in October of 2016, when Gayle Galbraith died.

It started with a stroke that led to sudden cardiac arrest. It was then that she flat-lined, multiple times. Although the doctors were able to bring her back, Galbraith was left with cognitive and physical damage from the ordeal.

Putting into practice her experience in the health field, she began the long process or regaining her strength and mental ability, focusing on diet and physical therapy. Her business, though, was never far from her thoughts. “I spent the time I was recovering studying the industry and seeing what was going on,” says Galbraith. I learned what the trends were, saw what the possibilities were for us, and what the most efficient way of entering the market would be.” A year later, Galbraith felt better and her business was licensed by the State of Maryland.

But even as construction of the brewery slowly started, a rumor began to run rampant in the town: a strip club was opening at the old bank building. The concern was so deep that a pastor from a local church was sent to try to persuade Galbraith and Nowak to re-think their business idea. “I told them the only kind of poles that would be in there would be bean poles because I planned on bringing in hydroponic tower gardens into this brewery to oxygenate the room and to provide fresh herbs,” says Galbraith. “After that, I heard their prayers changed from prayers for my failure to prayers for my success!”

Whether it was the prayers or the planning, or a combination of both, Federal Brew Kombucha began appearing at the Easton farmers market, then in Kent Island, St. Michaels, and Annapolis. Says Galbraith: “At first, people were like ‘what the heck is this?’ But within, a few weeks, it went on fire, and everyone had heard about it and were happy that we had local kombucha because of the different health benefits that are available in an authentic local fermented beverage.” Like local honey is good for allergies, she told us, local probiotics are good for the immune system. Galbraith and Nowak were soon selling out of the four to six cases they were bringing to the markets. Retail establishments, such as Sprouts, Out of the Fire, Piazza Italian Market, and Vintage Book Store, began to carry their brand.

They now brew about nine barrels a month, with each barrel the equivalent of 10 cases. Galbraith feels that the authenticity of their product is what makes the product different from what can be bought at the store. A lot of brewers use pre-formatted tea powder, a strong starter culture, water, probiotics, and then call it kombucha, she said. “We start with sweet tea. We add a starter culture and just let it do what it does. And there are some times that we do a secondary fermentation where we will add fruits and sometimes vegetables.”

Galbraith feels that as more people understand what kombucha is and what it can do, their taste palates are adjusting to exploring less sweet varieties. Their best-selling kombuchas at this time include Green Garden Chamomile, made of chamomile, calendula, cornflowers, hibiscus, and a little cinnamon. “Another one that we can’t seem to brew fast enough is our Red Roses Kombucha,” says Galbraith, “which is not necessarily real red because we’re not using any artificial colors or anything in it. But it is made with an organic white tea, rose petals, and hibiscus.”

Listening to Galbraith talk about her business, it’s quite clear that if there are any residual effects from her health crisis, we can’t tell. Her enthusiasm, energy, and vision are strong. She has plans to open the brewery to the public once a week, sometime in the near future. She wants to have more kegerators (refrigerated kegs) available for retailers. She envisions that their success in Federalsburg will open the door for other entrepreneurs to take advantage of available opportunities. She’s looking forward to a 50-barrel brewhouse.

That the plan. At least for now.

“I often say that God did not bring me back from the dead to live a mediocre life,” says Galbraith. “So, look out. It’s going to be good.”

Filed Under: Food-Garden Homepage, Food-Garden Portal, Food/Garden Homepage

It’s All About Allicin

October 14, 2019 by Val Cavalheri

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It was 2014, and Jim Reinhardt, who had retired from a demanding job, was ‘bored out of his mind.’ So, he traveled, spending some time in Upstate New York, and met a Hardnecked garlic farmer who showed him around his farm. Since his wife wasn’t a fan of the bulb, Reinhardt’s experience with garlic, at that time, was scooping it out of a jar. He had no idea that there were even different varieties of garlic. Almost as if the universe was trying to tell him something, he kept running across other growers, including an uncle who cultivated a small garden of garlic. “Why not,” he finally thought. “It doesn’t seem that hard. Let me try growing an acre.”

 Reinhardt brought 500 pounds of bulbs and took some lessons from a Cornell Agricultural program. There were challenges, but that one acre became three the following year, and the rest, as they say, is history. Today, Nature’s Garlic Farm grows approximately 1.2 million Hardnecked garlic bulbs right here in Easton, providing restaurants, CSAs, grocers, produce stands, farmers markets, wholesalers, and all the Wegmans in Maryland and Virginia.

 In case this is not clear yet, Hardnecks are not your ordinary garlic. They are easy to differentiate from the Softneck variety, which is typically seen as the grocers. Primarily, one has a stiff stalk attached to the bulb, and the other does not. You can also blame the Hardnecks for the popularity of the serpentine green stems, known as scapes. Scapes, which have sparked and inspired the gourmet scene are actually the flower bud, which is removed to encourage the bulbs to thicken. If allowed to mature, the scape will form a bulbis, which can be eaten raw or used in cooking.

Bulbis can also be used in cooking

 Which brings up a question: aside from these culinary extras, isn’t this garlic…. well, just garlic? Listen to Reinhardt: “It’s all about the flavor profiles,” he says. The minute you have it, you’ll never ever, ever eat the garbage from the grocery store again!” Besides, he explains, the ones purchased at the store are dipped in bleach until the roots are burned off and the bulb turns completely white all the way through the plant. This is not what you’ll see at his farm. 

 And it’s not just only about the taste. If you’re into the health aspect of foods, the Hardneck garlic is, as Reinhardt explains, the ‘original penicillin.’ It was carried into battle since the beginning of time, used to cauterize wounds, and treat intestinal infections, among other things. Search for Hardneck garlic on the web and see that much has been published about the therapeutic benefits of using it to treat a variety of ailments from high blood pressure to cancer to diabetes. 

 That’s because garlic contains allicin, an oily, yellowish liquid which gives garlic its unique odor, and is produced when garlic is crushed or chopped. Allicin has numerous health benefits, and the Hardneck contains up to 3 times more allicin than the Softneck variety, making it a true ‘superfood.’ Raw garlic is also a source of vitamin B6 and C, manganese, selenium, and other minerals, including phosphorus, calcium, potassium, iron, and copper. 

 It’s not surprising that Reinhardt finds this bulb so fascinating. His excitement is contagious, and he’s willing to share it. Nature’s Garlic Farm offers two programs for anyone looking to expand their knowledge: renting a “row foot” or attending a workshop.

 Rent-a-Row, Watch it Grow: For $9.95 per row foot, people can ‘virtually’ experience the various stages of growing the garlic plant, and they get two garlic bulbs when it’s harvested. “It’s just a fun way to get people to try a different garlic than the one they’re used to,” he says.

 The other program is the one-day, four-hour Garlic Growing Workshops held on Saturdays and Sundays in September and October and again in the spring. Attendees learn how to prepare the soil, plant, maintain and harvest the Hardneck garlic scapes and bulbs. They also get a pound of garlic cloves to plant at home.

 For someone who hasn’t been farming his whole life, Reinhardt is good at what he does. His farm is a USDA certified facility, and he uses no pesticides or herbicides. “So, look,” he explains, “I don’t care how safe pesticides are. I don’t care how safe herbicides are. I don’t want it in my gardens. I use plenty of Roundup on my driveway. But, I’m not spraying it on what I eat or where I’m physically walking through or working.” 

 Quality control is also a crucial component in his cultivation. Size matters, and each bulb is measured and must be two inches or larger before it is sent to a grocer or to Wegmans. CSAs prefer the smaller bulbs, he tells us, and he saves the 1 ½ -2 inch bulbs for them. Smaller than that, he doesn’t want his name on it.

 This attention to detail makes a difference. Reinhardt mentioned how he hears from people who took the time to contact him about his produce. “It’s not like they have our phone number,” he says. “The label just says ‘Natures Garlic Farm, Locally Grown, Easton, MD.’ They’ve taken the time to find my phone number to call, not to buy, just to call me up and say ‘thanks.’ That’s pretty rewarding. That makes your bad day, a good day. All of a sudden, you’re smiling again. Right?”

 Right. 

 By the way, despite it all, his wife still doesn’t like garlic.

 

For more information about Nature’s Garlic Farm please go here. 

 

 

 

Filed Under: Food-Garden Portal, Spy Top Story, Top Story

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